10 Mary Berry Beef Recipes for Christmas Dinner

Beef makes a generous, celebratory centrepiece for Christmas, and it is a welcome change for anyone who finds turkey a little dry. These ten recipes, inspired by Mary Berry’s classic British cooking, cover everything from a showstopping Wellington and a rib of beef with Yorkshire puddings to slow-braised dishes that can be made well ahead.

There are elegant roasts for a full table, quick steaks for a smaller gathering and a cottage pie to use up the leftovers on Boxing Day. Each recipe gives clear oven temperatures, resting times and a thermometer check, so the beef is cooked safely and carves beautifully.

1. Beef Wellington with Horseradish and Mushrooms

A thin layer of horseradish under the mushroom coating gives this Wellington a gentle warmth that suits rich beef fillet perfectly. Assemble it the day before and bake it while you finish the vegetables.

Servings: 6 · Total time: 1 hour 45 minutes, plus chilling

Ingredients

• 1kg centre-cut beef fillet
• 2 tbsp olive oil
• 2 tbsp hot horseradish sauce
• 25g butter
• 2 shallots, finely chopped
• 500g chestnut mushrooms, very finely chopped
• 1 tbsp fresh thyme leaves
• 6 slices turkey bacon
• 500g block puff pastry
• Plain flour, for dusting
• 1 egg, beaten
• Salt and freshly ground black pepper

Instructions

1. Season the beef and sear in the hot oil for 5 minutes until browned all over. Brush with the horseradish and cool.
2. Cook the shallots and mushrooms in the butter over a high heat for 10–15 minutes until completely dry. Stir in the thyme, season and cool.
3. Lay the turkey bacon on a sheet of cling film, spread with the mushroom mixture, place the beef on top and roll up tightly. Chill for 30 minutes.
4. Roll out the pastry on a floured surface, unwrap the beef, enclose it in the pastry and seal with egg. Place seam-side down on a lined baking tray and chill for 20 minutes, or up to 24 hours.
5. Preheat the oven to 220°C (200°C fan), gas mark 7. Brush with egg and bake for 35–40 minutes until golden and the centre of the beef reaches at least 63°C.
6. Rest for 10 minutes, then slice thickly with a serrated knife.

2. Roast Rib of Beef with Yorkshire Puddings

Nothing says a proper British feast quite like a rib of beef on the bone with tall, crisp Yorkshire puddings. The puddings bake while the beef rests, so everything reaches the table hot.

Servings: 8 · Total time: 2 hours 45 minutes, plus resting

Ingredients

For the beef

• 1 x 3kg rib of beef on the bone, at room temperature for 1 hour
• 1 tbsp English mustard powder
• 1 tbsp plain flour
• 2 onions, thickly sliced
• 500ml beef stock
• Salt and freshly ground black pepper

For the Yorkshire puddings

• 140g plain flour
• 4 large eggs
• 200ml whole milk
• 4 tbsp beef dripping or sunflower oil
• Pinch of salt

Instructions

1. Make the batter: whisk the flour, eggs, milk and salt until smooth, then leave to stand for at least 30 minutes.
2. Preheat the oven to 220°C (200°C fan), gas mark 7. Rub the beef with the mustard powder, flour and seasoning and sit it on the onions in a roasting tin. Roast for 20 minutes, then reduce to 180°C (160°C fan), gas mark 4 and roast for 1 hour 30 minutes.
3. Check the thickest part of the beef reaches at least 63°C. Lift onto a board, cover with foil and rest for 30 minutes.
4. Increase the oven to 230°C (210°C fan), gas mark 8. Divide the dripping between a 12-hole muffin tin and heat for 10 minutes until smoking hot. Quickly pour in the batter and bake for 20–25 minutes until tall and deep golden, without opening the oven door.
5. Meanwhile, spoon off the excess fat from the beef tin, add the stock and bubble on the hob for 5 minutes, scraping up the sticky bits. Strain and serve with the carved beef and puddings.

3. Roast Topside with Mustard and Thyme Crust

Topside is a lean, affordable joint that carves into neat slices, making it a sensible choice for a larger family. A mustard and thyme crust adds flavour, and slow resting keeps it tender.

Servings: 6 · Total time: 1 hour 40 minutes, plus resting

Ingredients

• 1 x 1.5kg topside of beef joint
• 2 tbsp wholegrain mustard
• 1 tbsp fresh thyme leaves
• 1 garlic clove, crushed
• 2 tbsp olive oil
• 2 carrots, thickly sliced
• 1 onion, thickly sliced
• 400ml beef stock
• 1 tbsp plain flour
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 220°C (200°C fan), gas mark 7. Mix the mustard, thyme, garlic, oil and seasoning and spread over the beef.
2. Put the carrots and onion in a roasting tin and sit the beef on top. Roast for 20 minutes, then reduce the oven to 180°C (160°C fan), gas mark 4 and roast for a further 50 minutes to 1 hour.
3. Check the centre reaches at least 63°C. Rest under foil for 20 minutes.
4. Stir the flour into the tin over the hob, gradually add the stock and simmer for 5 minutes. Strain and serve with the thinly sliced beef.

4. Roast Fillet of Beef with Horseradish Cream

A whole roasted fillet can be served hot on the day or cold as part of a festive buffet. The fresh horseradish cream is sharp, creamy and simple to make.

Servings: 8 · Total time: 50 minutes, plus resting

Ingredients

• 1.2kg centre-cut beef fillet
• 1 tbsp olive oil
• 1 tbsp cracked black pepper
• 1 tsp sea salt flakes
• For the horseradish cream: 200ml crème fraîche
• For the horseradish cream: 3 tbsp hot horseradish sauce
• For the horseradish cream: 1 tsp lemon juice
• For the horseradish cream: 1 tbsp snipped chives
• Watercress, to serve

Instructions

1. Preheat the oven to 220°C (200°C fan), gas mark 7. Rub the beef with the oil, pepper and salt.
2. Sear in a hot frying pan for 5 minutes until browned all over, then transfer to a roasting tin and roast for 20–25 minutes until the centre reaches at least 63°C.
3. Rest for 15 minutes before slicing if serving hot. To serve cold, cool, wrap and chill for up to 2 days, then slice thinly.
4. Mix the crème fraîche, horseradish, lemon juice and chives and season. Serve with the beef and watercress.

5. Slow-Braised Beef Short Ribs with Red Onions

Short ribs cooked slowly until the meat slides off the bone are rich, comforting and perfect for a relaxed Christmas. They taste even better made a day ahead and reheated.

Servings: 6 · Total time: 4 hours

Ingredients

• 2kg beef short ribs, cut into individual ribs
• 2 tbsp plain flour
• 3 tbsp olive oil
• 4 red onions, cut into wedges
• 3 garlic cloves, crushed
• 2 tbsp tomato purée
• 1 x 400g tin chopped tomatoes
• 600ml beef stock
• 2 tbsp redcurrant jelly
• 1 tbsp Worcestershire sauce
• 3 sprigs fresh rosemary
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 150°C (130°C fan), gas mark 2. Toss the ribs in seasoned flour and brown in batches in 2 tbsp oil in a large flameproof casserole. Set aside.
2. Add the remaining oil and the onions and cook for 8 minutes. Stir in the garlic and tomato purée for 1 minute.
3. Return the ribs and add the tomatoes, stock, redcurrant jelly, Worcestershire sauce and rosemary. Bring to a simmer, cover and cook in the oven for 3 hours 30 minutes until the meat is very tender.
4. Skim off any fat, then bubble the sauce on the hob until glossy. Serve with mashed potato. If making ahead, cool, chill for up to 2 days and reheat until piping hot.

6. Christmas Beef and Chestnut Casserole

Chunks of beef braised with chestnuts, mushrooms and warming spices make a cosy main course that needs no last-minute attention. It also freezes beautifully, so it can be cooked weeks before Christmas.

Servings: 6 · Total time: 3 hours

Ingredients

• 1.2kg braising steak, cut into large chunks
• 3 tbsp plain flour
• 3 tbsp olive oil
• 2 onions, chopped
• 250g chestnut mushrooms, halved
• 2 garlic cloves, crushed
• 2 tbsp tomato purée
• 750ml beef stock
• Finely grated zest of 1 orange
• 1/2 tsp ground allspice
• 2 bay leaves
• 200g cooked peeled chestnuts
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 160°C (140°C fan), gas mark 3. Toss the beef in seasoned flour and brown in batches in the oil in a flameproof casserole. Set aside.
2. Add the onions and mushrooms and cook for 8 minutes, then stir in the garlic and tomato purée.
3. Return the beef, add the stock, orange zest, allspice and bay leaves, bring to a simmer, cover and cook in the oven for 2 hours.
4. Stir in the chestnuts and cook for 30 minutes more until the beef is very tender. Cool and chill for up to 2 days or freeze for up to 1 month, then reheat until piping hot.

7. Peppered Sirloin with Red Onion Marmalade

A peppercorn crust gives roast sirloin a lively, savoury edge, and a sticky red onion marmalade brings sweetness. The marmalade can be made a week ahead and kept in the fridge.

Servings: 8 · Total time: 1 hour 45 minutes, plus resting

Ingredients

For the beef

• 1 x 2kg boned and rolled sirloin of beef
• 2 tbsp mixed peppercorns, coarsely crushed
• 1 tbsp olive oil
• 1 tsp sea salt flakes

For the red onion marmalade

• 25g butter
• 1 tbsp olive oil
• 4 red onions, thinly sliced
• 75g light muscovado sugar
• 4 tbsp apple cider vinegar
• 1 tsp fresh thyme leaves

Instructions

1. For the marmalade, heat the butter and oil in a pan and cook the onions gently for 25 minutes until very soft. Add the sugar, vinegar and thyme and simmer for 15 minutes until thick and sticky. Cool and keep in the fridge for up to a week.
2. Preheat the oven to 220°C (200°C fan), gas mark 7. Rub the beef with oil, then press the peppercorns and salt all over.
3. Roast for 20 minutes, then reduce the oven to 180°C (160°C fan), gas mark 4 and roast for a further 50 minutes to 1 hour, until the centre reaches at least 63°C.
4. Rest under foil for 25 minutes, then carve and serve with the red onion marmalade.

8. Beef Brisket Pot Roast with Root Vegetables

Brisket becomes meltingly tender when pot-roasted slowly with root vegetables and stock. It is a forgiving, budget-friendly joint that cooks the vegetables in the same pot.

Servings: 8 · Total time: 4 hours 15 minutes

Ingredients

• 1 x 2kg rolled beef brisket
• 2 tbsp olive oil
• 4 carrots, cut into chunks
• 3 parsnips, cut into chunks
• 12 baby onions or small shallots, peeled
• 2 garlic cloves, crushed
• 2 tbsp tomato purée
• 750ml beef stock
• 1 tbsp Worcestershire sauce
• 4 sprigs fresh thyme
• 2 bay leaves
• 1 tbsp cornflour mixed with 2 tbsp water
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 150°C (130°C fan), gas mark 2. Season the brisket and brown it all over in the oil in a large flameproof casserole. Lift out.
2. Add the onions and garlic and cook for 3 minutes, then stir in the tomato purée. Return the beef and add the stock, Worcestershire sauce and herbs.
3. Cover and cook in the oven for 2 hours 30 minutes. Add the carrots and parsnips, cover again and cook for 1 hour more until the beef is very tender and well above 63°C.
4. Lift out the beef and rest for 15 minutes. Stir the cornflour mixture into the cooking liquid on the hob and simmer until thickened. Slice the beef and serve with the vegetables and gravy.

9. Rib-Eye Steaks with Garlic and Herb Butter

When you are cooking for just a few people, rib-eye steaks are quick, generous and full of flavour. A garlic and herb butter melting over the top makes them feel celebratory.

Servings: 4 · Total time: 25 minutes

Ingredients

• 4 x 250g rib-eye steaks, at room temperature
• 1 tbsp sunflower oil
• 75g butter, softened
• 2 garlic cloves, crushed
• 2 tbsp chopped fresh parsley
• 1 tsp chopped fresh rosemary
• Salt and freshly ground black pepper

Instructions

1. Mix the butter with the garlic, herbs and a little seasoning. Roll into a log in cling film and chill until firm; this can be done up to a week ahead.
2. Season the steaks well. Heat a heavy frying pan or griddle until very hot and add the oil.
3. Cook the steaks two at a time for 3–4 minutes on each side, until the centre reaches at least 63°C.
4. Rest for 5 minutes, then serve topped with slices of the herb butter.

10. Boxing Day Roast Beef Cottage Pie

Leftover roast beef and gravy make a wonderfully rich filling for a cottage pie on Boxing Day. A cheesy mash topping turns golden and crisp in the oven.

Servings: 6 · Total time: 1 hour 15 minutes

Ingredients

• 500g leftover roast beef, finely chopped
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 carrots, diced
• 2 celery sticks, diced
• 1 tbsp plain flour
• 1 tbsp tomato purée
• 400ml leftover gravy or beef stock
• 1 tbsp Worcestershire sauce
• 1 tsp fresh thyme leaves
• 1kg floury potatoes, peeled and chopped
• 50g butter
• 75ml whole milk
• 75g mature Cheddar, grated
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 200°C (180°C fan), gas mark 6. Use leftover beef that was cooled and chilled within 2 hours of cooking and eaten within 2 days.
2. Heat the oil and cook the onion, carrots and celery for 10 minutes until soft. Stir in the flour and tomato purée, then the gravy, Worcestershire sauce and thyme. Add the beef and simmer for 10 minutes. Season and spoon into a 2 litre ovenproof dish.
3. Boil the potatoes in salted water for 15–20 minutes until tender. Drain and mash with the butter and milk, then season.
4. Spread the mash over the filling, fork the top and sprinkle with the Cheddar.
5. Bake for 30 minutes until golden and bubbling and the filling is piping hot all the way through.